CN111011762A - Preparation method and application of foaming minced fillet slurry - Google Patents
Preparation method and application of foaming minced fillet slurry Download PDFInfo
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- CN111011762A CN111011762A CN201911401276.XA CN201911401276A CN111011762A CN 111011762 A CN111011762 A CN 111011762A CN 201911401276 A CN201911401276 A CN 201911401276A CN 111011762 A CN111011762 A CN 111011762A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/288—Synthetic resins, e.g. polyvinylpyrrolidone
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses a preparation method and application of foaming minced fillet slurry, and belongs to the technical field of minced fillet product processing. According to the invention, the basic minced fillet slurry is beaten by a beating machine to obtain the foaming minced fillet slurry, then the foaming minced fillet slurry and the basic minced fillet slurry which is chopped and evenly mixed by a chopping and mixing machine are mixed according to different proportions, and the mixture is evenly stirred to prepare the foaming minced fillet, and the minced fillet can provide a loose and porous texture and a crisp and juicy novel taste after being cooked. Compared with the traditional minced fillet product preparation process, the minced fillet product prepared from the foaming minced fillet provided by the invention has the advantages that under the condition that the raw materials with the same weight are used, the specific volume of the product is increased to 1.38 from 1.05mL/g under the condition that the breaking force and the breaking distance of the product are equivalent, and the specific volume is increased by 31.4%; the juice absorption rate is improved from 1% to 13%, and the tea has a loose porous structure, fluffy texture, obvious brittleness and sufficient juice feeling.
Description
Technical Field
The invention relates to a preparation method and application of foaming minced fillet slurry, and belongs to the technical field of minced fillet product processing.
Background
The minced fillet product is generally an aquatic flavor food with certain elasticity prepared by chopping, stirring, kneading, molding and curing frozen minced fillets serving as raw materials. Due to the advantages of high nutritional value, low fat and the like, the consumption and demand are increasing year by year, and various items of minced fillet products, such as fish balls, stuffed fish balls, fish cakes, fish sausages, fish rolls, fish tofu and the like, are developed at present. However, the development of minced fillet products at present mainly focuses on enhancing the gel strength and improving the crispness, and pursuing solid or elastic and crisp diversified mouthfeel.
For example, CN201711270060 provides a preparation method of a novel minced fillet, aiming at enhancing the elasticity of the minced fillet product. In the preparation process of the product, potato starch with good viscosity and sweet potato starch with strong water absorption are added, wherein the potato starch accounts for 60-70% of the total amount of the starch, so that the formed minced fillet product has a compact structure, higher water content and crisp and soft mouthfeel.
However, with the demand for consumer habits and market differentiation, development of novel surimi products having a firm or crispy texture, which is different from the conventional surimi products, is receiving attention. Such as surimi products having a spongy texture, can provide a crisp mouth feel and juicy feel, as well as a rich taste experience resulting from a strong juicy feel. Studies have been made by the relevant scholars, such as the core fish paste product can provide strong juice feeling by pouring soup in the stuffing, or the porous juicy effect can be realized by adding exogenous substances (starch, colloid, water-oil emulsion, gas-producing yeast and the like) in the formula.
CN 108065265A discloses a preparation method of an explosion pulp core-wrapped minced fillet product. The preparation method comprises the steps of preparing inner stuffing, outer skin slurry, molding, cooking and the like. The stuffing is prepared from roe and vegetable oil, and the taste of the sauce is improved, so that the minced fillet product with much juice in the stuffing, crisp and refreshing skin and fresh and fragrant stuffing is obtained. The minced fillet product adopts a mode of 'soup pouring' with inward stuffing to form stronger juice feeling, but the product cannot form fluffy texture.
Zhang Ting et al provided a method for preparing low strength surimi products by adding hydrocolloids such as guar gum, soy protein, egg white protein, etc. to hinder cross-linking between the heavy chain of the surimi myosin and actin to form loose porous low strength surimi products. The method is to meet the market demand of the aged food, the developed minced fillet product with low gel strength, hardness and elasticity has a low market audience, and the mechanism of adding colloid and the like to hinder the crosslinking of the minced fillet protein is obvious.
CN 104970396A discloses a spongy minced fillet product and a rapid foaming process thereof. The invention comprises three procedures of chopping and mixing base slurry, inoculating and chopping and quick foaming. The foaming is mainly caused by adding 5.0-10.0% of high-power activation solution of the quick fermentation mother. The high-power activation solution for the fast fermentation mother is composed of 10.0% of fast fermentation yeast, 0-5.0% of white granulated sugar and 85.0-90.0% of warm water at 30-35 ℃, and the fast fermentation mother is used immediately after being dissolved and activated for 5-30 min. Although the process can generate bubbles to obtain the spongy minced fillet product, the process of generating the gas by utilizing the yeast and then generating the bubbles has certain instability. The yeast belongs to microorganisms, and particularly in a low-carbon-source high-consistency minced fillet system, certain instability exists in the activity of the yeast, so that differences exist in the foaming degree, and differences among product batches are caused.
At present, no one uses a physical foaming aeration method to produce a loose and porous foaming minced fillet product with sufficient juice feeling. The method has the advantages of simple and easy operation, controllable conditions and crisp and juicy minced fillet products.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of a foaming minced fillet product, which is characterized in that a foaming machine is adopted to blow basic minced fillet slurry to obtain foaming minced fillet slurry, then the foaming minced fillet slurry and the basic minced fillet slurry which is chopped and mixed uniformly and finely by a chopping and mixing machine are mixed according to different proportions, and the mixture is uniformly stirred to prepare the foaming minced fillet, wherein the minced fillet can provide loose and porous texture and crisp and juicy novel mouthfeel after being cooked.
The first purpose of the invention is to provide a preparation method of foaming minced fillet slurry, which adopts a beater to beat the minced fillet slurry to obtain the foaming minced fillet slurry.
In one embodiment of the invention, the method comprises the steps of putting basic minced fillet slurry into a foaming machine, adding sodium polyacrylate and cassava starch, starting the foaming machine for foaming to obtain foaming minced fillet slurry; the addition amount of the sodium polyacrylate is 0.04-0.06% of the mass of the basic minced fillet slurry; the addition amount of the pregelatinized cassava starch is 2-4% of the mass of the basic minced fillet slurry; the basic minced fillet slurry is a formula of a common minced fillet slurry sold in the market; the discharge temperature of the basic minced fillet slurry is not more than 6 ℃.
In one embodiment of the present invention, the parameters of the transmitter are set as follows: the total pressure is 0.55MPa, the working pressure is 0.35MPa, the discharging pressure is 0.25MPa, and the hair beating rotating speed is 30 r/min; beating for 2-5 minutes, and then stopping stirring to obtain the foaming minced fillet slurry.
The second purpose of the invention is to provide the foaming minced fillet slurry prepared by the method.
The third object of the invention is to provide a composition containing the foaming surimi slurry.
The fourth purpose of the invention is to provide a preparation method of a foaming minced fillet product, which takes basic minced fillet slurry and the foaming minced fillet slurry as raw materials, and the foaming minced fillet slurry is obtained by mixing and stirring and is cooked to obtain the foaming minced fillet product.
In one embodiment of the invention, the base surimi slurry: the weight ratio of the foaming minced fillet slurry is (45-55) to (45-55).
In one embodiment of the invention, the stirring speed is 30-40 rpm, and the stirring time is 3-5 minutes.
In one embodiment of the invention, the basic minced fillet slurry is prepared by taking 55-65 parts by weight of half-unfrozen frozen minced fillet, and then chopping the minced fillet in a chopper mixer at low speed until no hard particles exist; adding 1.9-2.1 parts by weight of edible salt, and chopping the edible salt at high speed until the pulp is fine, sticky and glossy; and adding 8-12 parts by weight of starch, 4-8 parts by weight of minced fat, 18-22 parts by weight of ice water and 1-3 parts by weight of seasoning, and mixing and chopping at a high speed until the slurry is uniform and fine, wherein the discharge temperature of the slurry does not exceed 6 ℃, so as to obtain the basic minced fillet slurry.
The fifth purpose of the invention is to provide a foaming minced fillet product prepared by the method.
In one embodiment of the invention, the surimi product comprises fish balls, fish cakes, fish sausages and fish tofu.
The invention has the beneficial effects that:
1. the minced fillet product prepared from the foaming minced fillet provided by the invention has a loose porous structure, is fluffy in texture, obvious in brittleness and sufficient in juice feeling, and is different from the conventional minced fillet product with a compact structure and dry inside. The foaming surimi provided by the invention is aerated and expanded by adopting a physical method, a common foaming machine for rice and flour products is introduced, air is filled in the surimi slurry stirring process to provide pores, the pores are used as 'detention places' of juice, and the juice can be absorbed in the curing stage and cooking process of the production process, so that strong juice feeling and unique taste enjoyment are provided.
2. Compared with the traditional minced fillet product preparation process, the minced fillet product prepared from the foaming minced fillet provided by the invention has the advantages that under the condition that the raw materials with the same weight are used, the specific volume of the product is increased to 1.38 from 1.05mL/g under the condition that the breaking force and the breaking distance of the product are equivalent, and the specific volume is increased by 31.4%; the juice absorption rate is improved from 1% to 13%, the change of 'quantity' is realized, and the added value of the product is improved.
3. The foaming minced fillet product provided by the invention is simple in process method, stable in foaming state and easy for industrial production.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
Specific volume measurement: taking the prepared foaming minced fillet slurry, manually injecting the slurry into a square box with a fixed volume (v) for steaming and curing, and measuring the quality (m) of the cured product, wherein the specific volume of the product is volume (v)/mass (m).
Determination of breaking force and breaking distance: referring to 'determination of gel strength of frozen surimi in GBT 36187-2018', taking foaming surimi slurry, performing clystering, heating, cooling and cutting to prepare fish cake sections, and measuring breaking force and breaking distance of the fish cake sections by using an elastometer.
Measuring the juice absorption rate: taking a certain mass (M)1) The fish cake sections are boiled in 90 ℃ boiling water for 15 minutes, taken out, drained for 5 seconds and weighed (M)2) Juice absorption rate ═ M2-M1)/M1。
Example 1:
a method of processing foamed surimi, the method comprising the steps of:
(1) preparing basic minced fillet slurry: taking 60 parts by weight of semi-unfrozen frozen minced fillet slices, and chopping the sliced minced fillet slices in a chopper mixer at a low speed until no hard particles exist; adding 2.0 parts by weight of edible salt, and chopping the high-speed salt until the pulp is fine, sticky and glossy; and adding 10 parts by weight of starch, 6 parts by weight of minced fat, 20 parts by weight of ice water and 2 parts by weight of seasoning, and mixing and chopping at a high speed until the slurry is uniform and fine, wherein the discharge temperature of the slurry is not more than 6 ℃, so as to obtain the basic minced fillet slurry.
(2) Preparing foaming minced fillet slurry: 100 parts by weight of basic minced fillet slurry is put into a foaming machine, 0.05 part by weight of sodium polyacrylate and 3 parts by weight of pregelatinized cassava starch are added, and the foaming machine is started to stir and inflate. Setting parameters of the transmitter as follows: the total pressure is 0.55MPa, the working pressure is 0.35MPa, the discharging pressure is 0.25MPa, and the hair beating rotating speed is 30 r/min. Stopping stirring after the foaming is carried out for 3 minutes, and obtaining the foaming minced fillet slurry when the slurry discharging temperature is not more than 15 ℃.
(3) Preparing a foaming minced fillet product: the minced fillet slurry comprises a basic minced fillet slurry and a foaming minced fillet slurry, wherein the basic minced fillet slurry comprises the following components in parts by weight: the weight ratio of the foaming minced fillet slurry is 45: 55. And putting the two minced fillet slurries into a stirrer according to the weight ratio, stirring uniformly at the stirring speed of 35 r/min for 4 min to prepare the foamed minced fillet slurry, wherein the minced fillet slurry can form a minced fillet product which has a fine porous structure uniformly distributed in the inner part, a fluffy texture, crispness and juiciness after being cooked.
Example 2:
referring to the method of example 1, a base surimi slurry: the weight ratio of the foaming minced fillet slurry is adjusted to 55: 45.
Example 3:
the strike time was adjusted to 2 minutes with reference to the method of example 1.
Comparative example 1:
the resulting surimi product was prepared using the base surimi slurry of example 1.
Comparative example 2:
the slurry discharge temperature in the preparation process of the basic minced fillet slurry obtained in the step (1) of the example 1 is adjusted to be 12-15 ℃, and other conditions or parameters are consistent with those of the example 1.
Comparative example 3:
the 0.05 parts by weight of sodium polyacrylate and 3 parts by weight of pregelatinized tapioca starch of example 1 were omitted and the other conditions or parameters were the same as in example 1.
Comparative example 4:
the 3 parts by weight of pregelatinized tapioca starch in example 1 was adjusted to 3 parts by weight of starch, and the other conditions or parameters were the same as in example 1.
Comparative example 5:
the strike time in example 1 was adjusted from 3 minutes to 10 minutes, with other conditions or parameters being in accordance with example 1.
Comparative example 6:
the stirring speed in example 1 was 35 rpm, the stirring time was 4 minutes, the stirring speed was 50 rpm, and the stirring time was 6 minutes.
The specific volume of the foamed surimi slurry obtained in examples 1 to 3 and comparative examples 1 to 6, and the breaking force, breaking distance and juice suction rate after aging of the surimi slurry were measured according to the following test methods, respectively, and the results are shown in table 1.
TABLE 1
As can be seen from Table 1, compared with the conventional minced fillet slurry in comparative example 1, the specific volume and the juice suction rate of the product can be greatly improved in the case that the breaking force and the breaking distance of examples 1 to 3 are not significantly reduced.
In comparative example 2, when the discharge temperature of the basic minced fillet slurry is raised to 12-15 ℃, the specific volume and the juice absorption rate of the product are obviously improved, but the breaking force and the breaking distance of the product are obviously reduced. Therefore, the control of the discharge temperature of the basic minced fillet slurry is too high, and the breaking force and the breaking distance of the product are seriously influenced. The reason for this is that the surimi slurry is mainly protein, the discharge temperature of the basic surimi slurry is too high, and when the surimi slurry is aerated by subsequent beating and mixed with subsequent stirring, the slurry temperature will be further raised, which causes the protein in the slurry to deform, and a good gel network structure cannot be formed. In the process of beating and expanding the rice and flour products, the starch raw material is mainly used as the main material, so that the influence of the temperature of the slurry on the texture of the products is far less than the influence on the surimi slurry.
In the comparative example 3, the foaming and aeration are carried out by adopting the common minced fillet slurry, the finally prepared foaming minced fillet slurry cannot form a good aeration effect, and the specific volume of the product is not obviously different from that of the common minced fillet slurry. Therefore, the common minced fillet slurry can not be directly subjected to whipping and aeration because the viscosity of the common minced fillet slurry is not enough to ensure that the slurry can effectively hold gas in the whipping process.
In the comparative example 4, the pregelatinized cassava starch is equivalently replaced by the common starch, so that the specific volume and the juice absorption rate of the product are greatly reduced. The main reason is that after the pregelatinized tapioca starch is added into the slurry, the viscosity of the slurry is obviously improved, the air-holding property of the slurry is increased, and the viscosity improving effect of the pregelatinized tapioca starch cannot be achieved by common starch.
In comparative example 5, after the fermentation time was prolonged, the specific volume and the juice absorption rate of the product were significantly improved, but the breaking force and the breaking distance of the product were significantly reduced. The main reason is that after the fermentation time is prolonged, the surimi protein gel network is too loose, so that the quality structure of the product is obviously reduced, and meanwhile, the fermentation time is prolonged, so that the temperature of the slurry is increased, and the protein denaturation is also obviously improved.
In comparative example 6, the stirring speed and the stirring time of the mixed slurry were simultaneously increased, and the specific volume, breaking force, breaking distance, and juice-sucking rate of the product were all significantly decreased. The main reason is that the temperature of the slurry is increased to denature protein and obviously reduce texture, and meanwhile, the temperature of the mixed slurry is increased to obviously reduce the viscosity of the slurry and reduce the gas-holding property.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the foaming minced fillet slurry is characterized by comprising the steps of putting the basic minced fillet slurry into a foaming machine, adding sodium polyacrylate and cassava starch, and starting the foaming machine to perform foaming to obtain the foaming minced fillet slurry.
2. The method of claim 1, wherein the sodium polyacrylate is added in an amount of 0.04% to 0.06% by mass of the base surimi slurry; the addition amount of the pregelatinized cassava starch is 2-4% of the mass of the basic minced fillet slurry.
3. The method of claim 1, wherein the trigger time is 2-5 minutes.
4. The foamed surimi slurry obtained by applying the process of claims 1-3.
5. A composition comprising the foamed surimi slurry of claim 4.
6. A preparation method of a foaming minced fillet product is characterized in that the method takes basic minced fillet slurry and the foaming minced fillet slurry of claim 4 as raw materials, the raw materials are mixed and stirred to obtain foaming minced fillet slurry, and the foaming minced fillet product is obtained by curing.
7. The method of claim 6, wherein the base surimi slurry: the weight ratio of the foaming minced fillet slurry is (45-55) to (45-55).
8. The method according to claim 6, wherein the stirring speed is 30 to 40 rpm and the stirring time is 3 to 5 minutes.
9. A foamed surimi product obtainable by the process according to any one of claims 6 to 8.
10. The foamed surimi product of claim 9, wherein the surimi product comprises fish balls, fish cake, fish sausage, and fish tofu.
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Citations (7)
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| CN105559032A (en) * | 2015-12-19 | 2016-05-11 | 齐鲁工业大学 | Special compound modified starch for quick-frozen fish balls |
| CN106490510A (en) * | 2016-09-29 | 2017-03-15 | 福建安井食品股份有限公司 | High gas-holding minced fillet product and preparation method thereof |
| CN107495185A (en) * | 2017-08-24 | 2017-12-22 | 泰州安井食品有限公司 | Succulence surimi product processing method |
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2019
- 2019-12-30 CN CN201911401276.XA patent/CN111011762A/en active Pending
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| JP2005269947A (en) * | 2004-03-24 | 2005-10-06 | Fujii Masayuki | Method for producing easy-to-swallow fish paste product, and the fish paste product |
| DE102010023963A1 (en) * | 2010-06-16 | 2011-12-22 | Mars Inc. | Method and apparatus for producing a foamed meat or fish product |
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| CN104970396A (en) * | 2015-05-07 | 2015-10-14 | 福建安井食品股份有限公司 | Spongy minced fillet product and rapid foaming process thereof |
| CN105559032A (en) * | 2015-12-19 | 2016-05-11 | 齐鲁工业大学 | Special compound modified starch for quick-frozen fish balls |
| CN106490510A (en) * | 2016-09-29 | 2017-03-15 | 福建安井食品股份有限公司 | High gas-holding minced fillet product and preparation method thereof |
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